Crease Greens and Sweet Potato Pancakes

IMG_1382I finally got around to making the Creasy Greens and Sweet Potato Pancakes I had found the recipe for last week. They were very tasty. The crease greens were a lot like the mustard greens. However, after I cooked them in oil and balsamic for 7-8 minutes, they were no where near as bitter as the mustard greens had been under the same circumstances. I found the mustard greens a little too sharp for my liking, but these crease greens were pretty good.

I decided to use Mark Bittman’s recipe with the sweet potatoes instead of creating a paste like the original recipe called for. I don’t think it made a big difference in taste, but it did require a few more eggs than the original recipe called for. I neglected to account for that at first, but eventually got it right.  I served the pancakes with the mascarpone, lemon and garlic dip that my mom and I make for the Purple Sweet Potato Pancakes a couple months ago. It was just as good the second time around.

The recipe:


3 sweet potatoes

3 cups uncooked creasy greens (1 cup cooked), finely chopped

1 clove garlic, minced

4 TB milk (adjust as needed)

1 tsp nutmeg

3 eggs, slightly beaten

2 TB olive oil

1 TB balsamic vinegar

Salt and pepper to taste

Yield: 4 servings

TKT: 1 hour

Wash the greens thoroughly to remove all the dirt. Use a strainer in a large bowl of cold water. The dirt will sink to the bottom. Rinse and repeat a few times. Remove the leaves from the stems (as much as you can) and chop into bite sized chunks.


Heat the oil in a skillet and add the crease greens and balsamic vinegar. Cook 7-8 minutes or until the crease greens are wilted.


While the crease greens are cooking, peel the potatoes and shred in the Cuisinart.



Combine the eggs, milk, nutmeg, garlic, salt and pepper in a large mixing bowl.


Add the potatoes and crease greens (once cooked). When batter is well mixed, it should have the consistency of regular pancake batter (kind of goopy for lack of a better term).


Heat a skillet on medium-high heat. Drop the pancakes into the skillet and cook until browned on both sides (15-20 minutes).


Serve hot with Mascarpone -Lemon -Garlic dipping sauce.

Suggested additions, substitutions, and variations:

1. I’d definitely try this in the original, blended version.

2. I liked the addition of nutmeg, but other spices like cardamom or cloves would also be tasty.


2 responses to “Crease Greens and Sweet Potato Pancakes

    • The leaves were similar to arugula but they were actually bunches with common stems instead of all separate leaves. I had 4 bunches in my bag that I collected. They didn’t taste like arugula though. Definitely closer to mustard greens.

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